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Haute Cuisine: A Mixed-Methods Approach to Assess Gastronomic Offer Nutritional Adequacy and Importance Given by Chefs to Food and Nutrition Guidelines

AuthID
P-017-8H4

Author(s)

Pereira, M

Sousa, S

Melo, A

Padrao, P

Document Type

Article

Year published

2024

Published

in INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, ISSN: 1878-450X

Volume: 38, Pages: 101034 (9)

Indexing

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Scopus^®

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Publication Identifiers

DOI: 10.1016/j.ijgfs.2024.101034

Scopus: 2-s2.0-85206470849

Unpaywall: 10.1016/j.ijgfs.2024.101034

Wos: WOS:001338837500001

Source Identifiers

ISSN: 1878-450X

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Haute Cuisine: A Mixed-Methods Approach to Assess Gastronomic Offer Nutritional Adequacy and Importance Given by Chefs to Food and Nutrition Guidelines

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